Ingredients: King Crab
Accessories: earth eggs, cooked honey beans and black fish roe.
Seasoning: salt, carved wine
Practice:
1, after uncovering the king crab, take the clean meat, and then get drunk with Huadiao wine for 30 to 40 minutes.
2. Knock the earth eggs into the bowl, add salt and a small amount of carved wine and mix well.
3. Put the flavored egg liquid into a tea bowl respectively, add a little crab meat and stir well, then steam it in a cage for 3 minutes before taking it out, then sprinkle a little crab meat, steam it in the cage until it is fully cooked, and finally pour a little thick soup, and garnish it with cooked honey beans and black fish roe.
Grandma braised pork
Warm water pot is a major feature, which is customized in Yixing, Jiangsu. When serving vegetables, add boiling water to half of the pot, which has good heat preservation and avoids the phenomenon that the soup in the dishes served with fire is easy to dry by fire.
Ingredients: pork belly with skin 250g, venetian knot100g, quail egg100g.
Seasoning: 400 grams of homemade marinade.
Making:
1, pork belly in boiling water for 2 minutes, take out.
2. Pork belly is marinated in homemade gravy for 45 minutes, and then changed into a flat piece with a width of 2 cm and a thickness of 8 cm.
3. After the venetian knot and quail eggs fly into the water, marinate them in the raw meat sauce for 20 minutes.
4. Put the pork belly, venetian blinds and quail eggs into a bowl-shaped container in a warm water pot, add the raw juice of braised pork (to two thirds of the container), cover it with plastic wrap and steam it for 2 hours on high fire until it is soft and rotten (steaming for a long time will only make the meat crisp but not rotten, so in actual operation, the finished dish is always placed in a steamer, and it can be taken as you go). Add boiling water to the pot and put a small bowl of meat when you take the food.
Homemade gravy:
Taoda soy sauce 2kg, sugar1600g, cooking wine1300g, carved wine1300g and water15kg.
Production key:
1 This meat dish needs no thickening to highlight the flavor of the meat.
2. This dish abandons the general practice of using soy sauce in combination with soy sauce in braising, and returns to soy sauce. At the same time, the ratio of soy sauce to sugar is1:1,and it tastes mellow.
Mama Nen Rabbit
Ingredients: 500 grams of rabbit meat.
Seasoning:
Material A (80g of Chili sauce and 50g of Qishan spicy noodles)
Self-baked spices (Zanthoxylum bungeanum, Zanthoxylum bungeanum and Foeniculum vulgare each15g into powder)
Meiji fresh and spicy juice10g, chilli oil 50g, stock 600g, pepper oil 30g, onion and ginger10g, pepper granules 2g and salt 2g respectively.
Making:
1, cut the slaughtered rabbit into large pieces, splash water, and marinate with half of onion, ginger, pepper and salt for 30 minutes.
2. Heat the base oil from the pan, add the onion and ginger to heat it, add the material A and rabbit cubes from the pan, cook for 30 minutes with low fire, add the remaining seasoning to taste, take out the pan, cut into strips and serve.
Kung fu loach
Ingredients: 400g loach and 200g taro.
Seasoning:
Material A (dried pepper10g, fresh pepper 5g, Pixian watercress and Ciba pepper each10g, pickled pepper 40g).
8 grams of green onion, ginger and minced garlic, 5 grams of coriander, chicken essence and monosodium glutamate, 2 grams of white sugar, 3 grams of vinegar, 20 grams of salt, 30 grams of cooking wine and 29 grams of spice powder.
Making:
1, first feed the purchased live loach with a little lard 1 day, after the sediment is spit out, remove the head and viscera, add 5g of ginger, 5g of scallion, and marinate with cooking wine15g10min, and take it out for later use.
2. Cut the taro into pieces, marinate it with salt, and steam it until it is five-ripe.
3, add water to the pot, boil the loach, wash the adhesion on the epidermis, add the remaining cooking wine, ginger and green onions, and then pour the taro into the pressure cooker.
4. Pour salad oil into the pot, add material A and stir fry, then add spice powder and remaining seasonings to adjust the taste, cook for 5 minutes, remove half of the dregs, pour into the pressure cooker for 3 minutes, take the pot and put it on the plate, and sprinkle with coriander.
Technical key:
1, taro should be well watered and washed away with running water, otherwise the taro will be slightly numb, and the soup will be muddy.
2. Stir-fry the base material, but don't stir-fry it to avoid bitter taste.
3, the loach should be cleaned of sediment, and the pressure should not be too bad, otherwise it will not be formed.
Spice powder:
3 grams of Rhizoma Kaempferiae, 3 grams of dried tangerine peel, 3 grams of fennel, 5 grams of fresh citronella, 5 grams of cinnamon, and 0/0 gram of Houttuynia cordata Thunb./KLOC-0, all of which are ground into powder for later use.
Miaojia diving fish
Raw materials:
Fresh grass carp 1 kg, crystal vermicelli 300g, onion granules and red pepper granules100g each, chopped green onion, onion slices and ginger slices 8g each. Seasoning:
20g of steamed fish and black bean oil, 20g of spicy sauce and scallion oil100g each, 5g of chicken powder and sugar, 8g of cooking wine.
Making:
1 After the fresh grass carp is slaughtered, cut a knife on the fish, cook it in boiling water until it is 80% ripe, put it in an iron pot, add 600g of water, and then add steamed fish black bean oil, delicious spicy sauce, onion, ginger slices and cooking wine to make homemade seafood juice.
2. Put crystal vermicelli and grass carp in the pot, pour in the fragrant seafood juice, pour it into the pot, sprinkle with red pepper, onion and chopped green onion, pour in onion oil, and season with the remaining seasonings.
Liuhe dapai
On the heavy wooden tray, the whole big row of baked golden brown is sprinkled. As soon as it is served, it feels that the weight of the dish is sufficient, the shape is very atmospheric, the meat of the big row is very fresh and tender, and there are soft potatoes buried below. The sauce tastes rich and salty.
Ingredients: pork chop 1 kg, potato 200g, fried garlic100g.
Seasoning:
Material A (salt 25g, monosodium glutamate12g, chicken essence10g, sugar 8g, cumin powder 5g, grain wine150g).
Material B (8 g of red rice, 50 g of sugar color, 0/5g of cinnamon/kloc-,4 g of anise/kloc-,4 g of fragrant leaves, 5 g of fennel, 5 g of Senecio scandens and 5 g of Amomum tsaoko, 3 g of Rhizoma Kaempferiae, 3 g of citronella, 3 g of angelica dahurica and 3 g of vanilla, and 0/5g of Radix Adenophorae/kloc-).
Material C (3 grams of cumin powder, 2 grams of salt and monosodium glutamate, 5 grams of chicken powder)
350g of bread crumbs, 3g of salt, 4g of monosodium glutamate, 2g of chicken essence, 5kg of pig bone soup and 2kg of salad oil (about consumption150g).
Practice:
1, add material B to the broth and cook for 60 minutes, then add material A for seasoning, and put it into a marinade bag after slag breaking, and then throw it back into the brine to obtain the brine.
2. Wash the pork chop with blood, blanch it, marinate it in the marinated soup for 30 minutes, fry it in an oil pan until golden brown, and steam it in a steamer for 1 hour until it is crisp and rotten for use.
3. Cut the potatoes into small pieces, fry them in the oil pan until they are mature, and when they are golden yellow, take them out, add material C, mix well and put them on the utensils, and cover the big row on the potatoes.
4. Add oil to the pan, fry the bread crumbs and drain the oil, mix with the fried garlic and the remaining seasonings, stir-fry in the pan, sprinkle on the big row and sprinkle with chopped green onion.
Crispy Agrocybe aegerita
Raw materials:
600g of fresh Agrocybe aegerita, 50g of large intestine150g marinated with common red brine, 3g of coriander. Seasoning:
75g of dried pepper, salad oil 1 kg (about 80g), 8g of Donggu Yipin Xian, 5g of delicious juice, 3g of pepper, 6g of minced garlic and 6g of Jiang Mo.
Making:
1. Wash Agrocybe aegerita, tear it into long filaments, put it in salad oil heated to 70%, soak it in low fire for 30 seconds, and take out the oil control.
2. Cut the large intestine into thumb-thick strips, put them in salad oil that is burned to 60% to 70% heat, fry them on low heat until the epidermis tightens, and remove the oil control.
3. Leave the bottom oil in the pot. When it is heated to 70%, add dried Chili, minced garlic and Jiang Mo to saute, add Agrocybe aegerita and large intestine to stir well, season with the remaining seasoning, then put on a plate and garnish with coriander.
Features:
A simple dish with a high click rate. After the raw materials are soaked and fried, the texture is crispy and chewy. With the spicy taste, it is strange that it is not enjoyable to eat.
Garlic pork intestines chicken
Raw materials:
500 grams of soil cock, 200 grams of fat sausage, 200 grams of garlic alone, green pepper pieces and red pepper pieces 100 grams each. Seasoning:
Material A (2 grams of Rhizoma Kaempferiae, Illicium verum, Fructus Tsaoko, Cortex Cinnamomi Japonici and Fructus Foeniculi each)
Sesame oil13g, fresh pepper 20g, delicious juice, dried pepper and watercress each10g, pickled pepper 60g, cooking wine 5g, rapeseed oil 20g and fresh soup 20g.
Making:
1, the soil cock is slaughtered and cured, and cut into pieces; Fat sausage cutting hob; Wash garlic alone.
2. Add rapeseed oil to a clean pot, heat it to 40%, stir-fry chicken pieces and fat intestines, add material A, dried pepper, watercress and pickled pepper, cook 3 grams of cooking wine, sesame oil, delicious juice and fresh soup, add garlic and simmer for 20 minutes.
3. Take another oil pan, stir-fry the fragrant green and red pepper pieces, put them into a container to make a base, then add the cooked pork intestines and chicken, sprinkle fresh pepper before taking the pan, and pour sesame oil10g.